Go Back

Grilled Ranch Garlic Parmesan Chicken Skewers

Ranch chicken skewers with garlic parmesan are juicy grilled chicken chunks coated in a ranch-seasoned Parmesan marinade. Threaded on skewers and cooked until golden with visible char marks, they’re ideal party food with ranch for dipping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
marinating 30 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 2 lb chicken breasts cut into chunks
  • 0.5 cup ranch dressing
  • 0.25 cup olive oil
  • 0.5 cup Parmesan cheese, grated
  • 4 garlic cloves minced
  • 1 ranch seasoning mix packet
  • 1 tsp Italian seasoning
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
  • 12 wooden skewers soaked
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Make the ranch garlic parmesan marinade
  1. In a bowl, mix ranch dressing, olive oil, grated Parmesan, minced garlic, ranch seasoning mix, Italian seasoning, salt, and pepper until evenly combined. The mixture should look thick and speckled with herbs and cheese.
Marinate the chicken
  1. Add the chicken breast chunks to the marinade and toss until every piece is coated. Cover and refrigerate for 30 minutes to 2 hours so the seasoning clings to the chicken.
Skewer and grill
  1. Thread the marinated chicken onto soaked wooden skewers, keeping pieces snug for even cooking. Leave a little space between chunks so they char instead of steaming.
Grill to golden with char marks
  1. Preheat the grill to medium-high heat and lightly oil the grates. Place skewers on the grill and cook for 5-6 minutes per side until the chicken reaches 165°F with nice char marks.
Serve
  1. Garnish the skewers with fresh parsley and serve immediately with extra ranch for dipping. Look for a visible Parmesan crust on the chicken before serving.

Notes

Pro tip: keep the grill at medium-high and oil the grates right before cooking to prevent sticking and to help the Parmesan form a light crust. Refrigerate leftover skewers in an airtight container for up to 3 days; freeze cooked chicken skewers up to 2 months (reheat in the oven to re-crisp). For a lighter option, use light ranch dressing and reduce the olive oil to 2 tablespoons while keeping the Parmesan and seasonings the same.